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What is for dinner? (May5 09)

I made Tilapia it was already breaded with lemon and peppercorn, (I got it at Aldi) and mushroom risotto (frozen) and then I made a Big salad with black olives, chic peas, chunks of cheddar cheese with blue cheese dressing. It was a fast easy meal and it was really Good! Cookie :)
 
Anyone ever tried a fish called Swai? I read it is some sort of farmed catfish or something. Supposed to be the new tilapia. I saw Swai at Krogers the other day. I had never heard of it before.

Jon will be having leftover smoked pulled pork tomorrow. For me I popped a large salmon filet into an asian marinade. I will be grilling that to go with a nice salad.
 
Well tonight I’m going to make Peruvian grilled chicken leg quarters. I’ve been hearing “Oh Peruvian food, oh oh oh” Personally I don’t get it. The marinade seems to me to be exactly like a Mexican marinade only with soy sauce added but you now the old saying don’t knock it till you have tried it so I’m giving it a try. I’m going to serve it with spiced mango quinoa. I’m sure it will taste good. I have no doubt I just don’t understand how Peruvian food is so different from many other cuisines as to be getting all the attention it has lately. I’m willing and wanting to be proven wrong though so I’m going to cook up some dishes. Anyone else have any experience cooking this cuisine?
 
I made a burrito casserole for dinner and to microwave tomorrow.
I made some tomato, basil and spinach soup for tomorrow for lunch.
 
Tonight I’m making turkey meatball curry with peas and a side of our favorite carrot raita with brown basmati. I made an almond and buckwheat jam cake that we will probably have for dessert.
 
Carrot riata sounds intriquing, Jfain. I've only ever had it made with cucumber.

Care to share your recipe?
 
KYHeirloomer said:
Carrot riata sounds intriquing, Jfain. I've only ever had it made with cucumber.

Care to share your recipe?
Click to expand...

Sure it's really easy.

Take about a tbls of brown mustard seeds and dry roast them in a skillet until they are fragrant and slightly toasted then set aside.

Grate a carrot and add enough yougurt to it make a loose kind of salad. Sort of like tzatziki. About half a cup or so normally. Stir in toasted mustard seeds.

I've made this recipe so many times as you can see it's not an exact science for me I kind of eyeball it.
 
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Tonight it's Gil's Half-Chicken Night at a l'il dive/tavern near my Dad's farm-town, that sits literally smack-dab in the middle of a corn field! We get a half fried chicken cole slaw, potato salad, rolls & butter and a trip to the soft-serve sundae bar for $4.25!
 
Tonight we had a whole chicken I roasted in the crock pot, broccoli, and mashed potatoes! The chicken was seasoned to a "T" and delicious, tender and plenty left over for another dish after I deboned it!:) I might add I snuck my secret ingredient in the cavity along with all my regular spices, it was some ras-el-hanout seasoning, what an exceptional flavor it imparted to the chicken meat. I jus loved the special taste it gave the meat and you could not quite put your finger on what the splendid taste was! Except of-course I knew what it was;)
 
We went out for chinese tonight.
This evening I made some hotdog sauce. It is gonna be hotdogs for dinner tomorrow.
Day after tomorrow I plan to make roasted chicken with dressing.
 
Cook Chatty Cathy said:
Tonight we had a whole chicken I roasted in the crock pot, broccoli, and mashed potatoes! The chicken was seasoned to a "T" and delicious, tender and plenty left over for another dish after I deboned it!:) I might add I snuck my secret ingredient in the cavity along with all my regular spices, it was some ras-el-hanout seasoning, what an exceptional flavor it imparted to the chicken meat. I jus loved the special taste it gave the meat and you could not quite put your finger on what the splendid taste was! Except of-course I knew what it was;)
Click to expand...

ras-el-hanout is a fabulous spice blend I bet it was tasty.
 
"in the cavity along with all my regular spices, it was some ras-el-hanout seasoning"

Cathy, next time try rubbing the ras el hanout under the skin. Yeah, I know it's a PITA technique. But you won't believe the difference it makes.

Also, while I recognize that a crockpot is essentially a machine for braising, I wonder if there's be a taste difference if you made the same recipe in your tagine?
 
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I don't yet know what I'm having for supper tonight (Thurs. 05/14), but I've got a twice-a-year CRAVING for breakfast that I aim to feed when I get home from my graveyard shift in a couple hours! Corned Beef Hash and a set of over-hard eggs, w/ buttered rye toast, w/ sour-grape jelly. MMM...
 
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